Dinner Features for August 3rd

Char Grilled Stockyard

10 oz beef stockyard sirloin steak char grilled to perfection and topped with a roasted tomato portobello garlic sauce, served with a twice baked potato   

Chicken Italian

Boneless chicken breast sautéed with mushrooms, tomatoes, peppers and onions in a basil white wine marinara sauce, served over pasta and finished with asiago cheese   

Stuffed Mahi Mahi

Fresh broiled mahi mahi stuffed with spinach, sun dried tomatoes and feta cheese, topped with a tarragon Dijon sauce and served with asparagus spears  

Herb Crust Chicken

Boneless chicken breast pan seared with an herb crust, topped with a citrus lime reliah and presented over asparagus spears with a side of rice pilaf

Avocado Pesto Shrimp

Jumbo shrimp sautéed with kalamata olives and roasted red peppers in an avocado pesto cream sauce, served over pasta and finished with asiago cheese     

Rosemary Pecan Scallops

Dry packed deep sea scallops sautéed with pecans, apples and brie cheese in a white wine rosemary cream sauce, served over rice pilaf

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter